(a real veteran of the seventies)
1package Campbell’s onion soup and recipe mix2½ pints sour cream 1 package (10-ounce-size) frozen chopped spinach 1 cup plain yogurt 1/3 cup almonds
Roundloaf of dark rye or pumpernickel bread
Inbowl, blend 1 pouch Campbell’s Onion Soup and Recipe Mix, 2 cups sour cream and1 package (10-ounce-size) frozen,chopped spinach, thawed and well drained.
Cover,refrigerated at least 2 hours.
Inbowl, blend 1 pouch Campbell’s Onion Soup and Recipe Mix, 1 cup sour cream, 1cup plain yogurt, 1/3 cup chopped, toasted almonds.
Coverand refrigerate for at least 2 hours.
Serveboth dips in hollowed-out bread loaf with fresh vegetables and crackers fordipping.
This recipe has been kitchen tested.
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